These Mustard Hasselback Kielbasa Bites with Mustard Aioli are one of my most popular appetizers for a reason. Crispy edges, juicy centers, a sweet-spicy glaze, and a creamy mustard dipping sauce – they’re always a hit at parties and game day gatherings.
I first shared this recipe years ago, and it’s still a go-to in our house. The kielbasa is sliced Hasselback-style so the glaze gets into every cut, creating beautiful caramelization while the inside stays perfectly juicy. I also have Sheet Pan Hasselback Kielbasa and Maple BBQ Kielbasa Bites I know you will love!
Ingredients & Substitutions
Kielbasa: Kielbasa (sometimes called ring sausage) is a flavorful, lightly smoked sausage that is fully cooked. You can also experiment with different varieties like andouille sausage, Mexican chorizo, or other smoked sausages.
Mustard Aioli: This creamy dipping sauce is the perfect tangy companion to the sweet and savory kielbasa bites. It’s made with mayonnaise, Dijon mustard, a touch of honey, and lemon juice. Use whole grain mustard if you like a little extra texture.
Worcestershire Sauce: Worcestershire sauce complements the other ingredients, creating a well-rounded taste.
Brown Sugar: Adds a touch of sweetness that balances the smoky kielbasa and helps create beautiful caramelization in the oven.
Dijon Mustard: Used in both the glaze and the aioli for a sharp, tangy flavor that cuts through the richness.
Smoked Paprika: Gives the glaze a subtle smoky depth that pairs beautifully with the kielbasa.
FAQs
Can I use a different sausage? Yes! Smoked sausage, andouille, or even bratwurst work well.
Can I make this ahead? Absolutely. Assemble and glaze the bites up to a day ahead. Store covered in the refrigerator, then bake just before serving.
What can I serve these with? They’re fantastic as an appetizer with the mustard aioli, but they also pair well with beer cheese, ranch, or a simple grainy mustard.
How to Store Leftovers Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.
Tips for the Best Hasselback Kielbasa Bites with Mustard Aioli
Make-ahead friendly: Glaze the bites earlier in the day and bake right before serving.
Don’t cut all the way through the kielbasa – this keeps them intact while allowing the glaze to flavor every slice.
Line your pan with parchment for easy cleanup!
Storing & Reheating Mustard Hasselback Kielbasa Bites
Leftover Mustard Hasselback Kielbasa Bites will keep in an airtight container in the refrigerator for up to 3-4 days. Store the Mustard Aioli separately in a sealed container for up to 1 week.
To reheat the bites: Warm them in a 350°F oven, in the air fryer, or in the microwave until heated through. Give the aioli a good stir before serving.
Mustard Hasselback Kielbasa Bites
Ingredients
- 2 rings (13.9) ounces each) Kielbasa
Mustard Aioli
- ¼ cup (62 g) course ground Dijon mustard
- 2 tablespoons apple cider vinegar
- 2 tablespoons light brown sugar
- 1 teaspoon Worcestershire sauce
- 2 tablespoons mayonnaise
- parsley, chopped for garnish
Instructions
- Slice the Kielbasa into ¼-inch slices, but not all the way through. To do this, place the kielbasa between two chopsticks or skewers. (These will prevent you from cutting through the kielbasa completely.) Using a sharp knife, slice in a downward motion, stopping at the chopsticks.
- Slice sausage crosswise into 1-inch bite-sized pieces (about 3 rings per piece) for a total of about 20 bites per ring, or 40 bites for both rings. Place the bites into a large bowl or onto a baking sheet.
Mustard Aioli
- In a small bowl, combine the mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
- Divide the mixture into two bowls.
- To the first bowl of the mustard mixture, add the mayonnaise. (This will be the dipping sauce). Stir to combine. Store the sauce in the refrigerator, covered, while you prepare the bites.
- Pour or brush about half of the second bowl of mustard sauce over the Kielbasa bites, making sure to get the sauce in between each cut section. Reserve the rest of the sauce for after cooking.
- Arrange the Kielbasa bites in a single layer into the basket of your air fryer. Depending on the size of your air fryer, you may have to work in batches.
- Air fry* at 400°F for 7-9 minutes, or until browned, shaking the basket of the air fryer halfway through cooking.
- Remove the bites from the air fryer and set them on a large platter or baking sheet. Pour or brush the rest of the reserved mustard sauce over each.
- Garnish with parsley (optional) and serve warm with the refrigerated Mustard Aioli dipping sauce. Enjoy!
Video
Notes
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Prepare the Kielbasa as instructed and place onto the baking sheet.
- Brush or pour the mustard sauce over the tops of the Kielbasa bites.
- Bake for 18-20 minutes, or until browned.
- Serve with dipping sauce.
Did you make this recipe?
You can tag me at @iamhomesteader.
More Kielbasa Hasselback Recipes
Maple BBQ Hasselback Kielbasa Bites
Maple BBQ Hasselback Kielbasa Bites are a delicious and flavorful appetizer made with bite-sized sections of smoked sausage cut in a Hasselback style, and coated in a sweet and tangy maple barbecue sauce. Then, they are cooked in an air fryer for a slight char, infusing the maple barbecue sauce into each bite. Seriously, we could not get enough of these! And, oven instructions are also included!
Pineapple Hasselback Kielbasa Bites
Pineapple Hasselback Kielbasa Bites combine the smoky and savory taste of kielbasa with the sweetness of pineapple for a flavorful appetizer or snack. The hasselback technique of slicing, but not all the way through, lets all of the delicious flavors of the sauce get into the sausage and in every bite-sized section!
Spicy Sriracha Hasselback Kielbasa Bites
MUST TRY!! Delicious Sriracha Hasselback Kielbasa Bites: these are a perfect snack or appetizer for your parties and game-day gatherings! Literally the BEST flavor!
This was easy,fast and most of all delicious. The kielbasa caramelized beautifully in the air fryer. I did add a pinch more brown sugar but other than that I followed the recipe to a T. I will definitely be making these again & am going to try your maple version as well.
Can these be cooked in a smoker?
Sure
I made the Kielbasi recipe with pineapple. I’m going to try this one next. I like the way the pineapple chunks make the dish look variegated. Any ideas of what can go in this mustard version to make the dish look nice?
Red Peppers? Parsley garnish? Asparagus, green beans? Lots of options. 🙂
So simple and tastes truly amazing!
Loved these!
Yum!!! I will make this again!
Amazing! Didn’t change a thing. This was supposed to be used as a Thanksgiving appetizer, but my family ate them all the night before.
These were amazing! We had them for dinner with a side of Broccoli and let me tell you, that dipping sauce is great with broccoli too! Will be bringing them to a family get together this weekend! We used the skinless beef kielbasa from Eckrich.
Yes!!! Agreed… that sauce is great with so many things!
We wanted to love this and we did love the way it crisped up in the air fryer but the ACVinegar was WAY too much. We both choked at the smell and the taste of the ACV. I went back to see if what me writing 2 Tablespoons should have been 2 teaspoons but the recipe did call for 2 Tablespoons. Eeek!
Sorry you didn’t like the flavor. Unfortunately I can’t predict personal preferences. That being said, this was heavily tested and that amount (2 tablespoons) is divided between the basting sauce and the dipping sauce. And the mayo in the dipping sauce definitely cuts down on intensity of flavor. If you followed the directions with the sauce, it is actually a very conservative amount, very well balanced with the sugar, and the perfect ingredient to cut the richness of the kielbasa. I’ve now made this for dozens of people and everyone has gone back for more, more bites and MORE SAUCE! 🙂
“In a small bowl, combine the mustard, apple cider vinegar, brown sugar, and Worcestershire sauce.
Divide the mixture into two bowls.
To the first bowl of the mustard mixture, add the mayonnaise. (This will be the dipping sauce). Stir to combine. Store the sauce in the refrigerator, covered, while you prepare the bites.”
So thank you for leaving your feedback, I appreciate it and your honesty. Not every recipe will appeal to everyone. While I am a bit caught off guard by the feedback, maybe it could remind someone else who doesn’t like vinegar-based sauces to not try a vinegar based sauce.
This one may be more to your liking! https://iamhomesteader.com/maple-bbq-hasselback-kielbasa-bites/
Just made this and it was so good! Easy too! Will make again.
Do these need to be served warm? Do they need to be warmed up if I am taking them to party?
I do think they are better hot. They can be room temperature but ideally should be warm.
These are excellent!!! I would add a little hot pepper flakes for my spice-loving family. Took them to a tailgate party and they were a big hit!
Awesome to hear!!!
My husband gets very mad at me because I make things for the first time and take them to peoples houses or make them for a party that we’re having so I made these and I have to say they’re really good I used to family size packs of kielbasa from Eckrich I made enough sauce for both packages, which was actually four amounts. If you count that you have to take away some for the dipping sauce, so I made the dipping sauce separate from the sauce that I cook them in. I think they turned out pretty good. I’m putting them in a crockpot because they’re going to a bonfire tonight I hope everybody eats them. I’m not a Kabashi person much, but I do have to say I like the taste of these.
do u have a recipe for bacon scallops
I’m diabetic. Anything I can use in place of brown sugar.
Splenda makes a brown sugar. Maybe also try agave in lieu of the brown sugar but may change consistency
Swerve makes a brown sugar substitute. I’ve used it, and it’s pretty good. If you have a Publix, you’ll find it in the sugar aisle.
I know Splenda is marketed as being diabetic friendly, but just be aware it will spike MOST diabetics blood sugar. Hope that helps.
Looks delicious
Can this be done in a oven?
The oven instructions are in the recipe card notes.
To be clear, if baking in the oven, I apply all of the sauce before baking, none after baking? (Except for the dip, of course)
I’m going to try this, but I think I’ll smoke the sausage for a bit of extra flavor. Then add sauce and transfer to the oven.
Wondering if this will work for other sausages? Bratwurst?
I have cooked sausages for many years – silly me I have not air fried before. That will change this morning
Thank you
Yes! The sky is the limit. 🙂
This looks soooo good. I will definitely make them for Rugby afternoons. Thank you